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1.
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Position a rack in the center of the oven and preheat to 300F.
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2.
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Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat.
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Season the short ribs with the salt and pepper.
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In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes.
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Using tongs, transfer the ribs to a platter.
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3.
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Pour off all but 2 tablespoons of the fat from the pot.
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Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low.
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Cover and cook, stirring often, until the vegetables are softened, about 5 minutes.
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Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute.
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Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon.
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Add the broth, tomatoes, and bay leaf.
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Return the short ribs, and any juices, to the pot.
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Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.
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4.
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Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours.
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During the last 15 minutes, add the baby carrots.
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5.
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Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm.
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Skim off the fat from the surface of the cooking liquid, and discard the bay leaf.
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Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot).
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Add the olives and cook to heat them through, about 3 minutes.
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Season the sauce with salt and pepper.
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6.
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Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot.
